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Potato and zucchini quiche

This is a versatile pastry-free quiche that works well with different vegetables and cheeses. Keep the potato as a constant, but try grated carrots or thinly sliced leeks in place of zucchini. Replace the emmentaler with gouda or cheddar cheese.

DirectionsPreparation:40min › Cook:35min › Ready in:1hour15min

Use a 24cm ceramic fluted quiche dish; grease the dish. Preheat oven to 210°C. Heat 2 tbsp olive oil in a frying pan. Sauté the onion and garlic and cook until they are both transparent. Remove from heat and let mixture cool.

Top Tip

The quiche will be especially light if you separate the eggs and mix in the egg yolks first. Beat egg whites until stiff; carefully fold into the vegetable mixture, using a whisk.

Try this, too…

For Potato and Zucchini Tart with Bacon, cut 175 g (6 oz) bacon into thin strips; fry until crisp. Add the onion and garlic and cook until transparent. Prepare mixture as for the main recipe, adding the bacon and onion mixture. Line dish with about 115 g (4 oz) bacon slices, then pour over vegetable mixture. Bake as for main recipe. Note: Use very little salt as the bacon is quite salty.